Speghetti Lemon Kale One-Pot

By sassy47

Ingredients

• 1 pound spaghetti
• 2 bunches Tuscan kale (stems removed, torn into bite-size pieces)
• 1 lemon (juice and zest)
• 1 parmesan rind
• 3 cloves garlic (smashed)
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoon extra-virgin olive oil
• 5 cups cold water
• freshly grated parmesan cheese (to garnish)
• red pepper flakes (to garnish)

Preparation

Step 1

In a large, high-sided sauté pan or pot, combine the first 9 ingredients. Place over high heat and bring to a boil. Once it comes to a boil, cook for 15 minutes. Remove the garlic cloves and discard.
Serve pasta with more freshly grated Parmesan cheese and a drizzle of olive oil.
Tips
- Remove pasta from heat when it is al dente and serve immediately to avoid over-cooking.
- Be sure to stir the pasta while cooking to ensure the pasta does not stick.